Zucchini Fritters with Fresh Mozzarella and Tomato
Zucchini Fritters with Fresh Mozzarellan and Tomato requires roughly 1 hour from start to finish. This main course has 282 calories, 17g of protein, and 13g of fat per serving. This recipe serves 10. Head to the store and pick up baking soda, eggs, parmesan cheese, and a few other things to make it today. To use up the buttermilk you could follow this main course with the Buttermilk Pie as a dessert. If you like this recipe, you might also like recipes such as Zucchini Fritters with Herb-and-Mozzarella Salad, Sweet Corn, Zucchini and Fresh Mozzarella Pizza, and Fresh Corn & Tomato Fritters.
Place the zucchini, flour, baking soda, Parmesan cheese, garlic powder, oregano, marjoram, basil, black pepper, and kosher salt into a large bowl, and stir to thoroughly mix. In a separate bowl, beat the eggs with buttermilk, and stir the egg mixture into the zucchini mixture to make a batter.
Heat the vegetable oil and olive oil in a large skillet over medium heat until the oil shimmers with heat, and gently spoon about 1/4 cup of zucchini batter per fritter into the hot oil. Fry the fritters in batches until golden brown on both sides, about 3 minutes per side; drain on paper towels, and set the fritters aside to keep warm.
To serve, place a slice of mozzarella cheese and a slice of tomato on top of each fritter; sprinkle with sea salt.